Shrimp & Scallop Zucchini Noodle Scampi
Today was back to the grind - some folks had their kids starting school today, and for us, it was back to work after a nice long weekend in NYC for our anniversary.
We really did it up this past weekend with great food + drink -- so tonight, we felt the need to eat something on the lighter side! This was something I just threw together, since I had so many fresh zucchini on hand, and it turned out well. The only thing I would change is that the sauce could have been a little thicker -- but it was still tasty and had a lot of flavor. Give it a go! Serving Size: 2-3 portions Ingredients: 1/2 pound fresh sea scallops, rinsed and patted dry 1/2 pound shrimp, peeled and deveined (and I removed the tails) 3 garlic cloves, chopped 1 lemon, zested and juiced 1/4 cup white wine (Chardonnay would work - I had Sauvignon Blanc on hand) 2 tb grated parmesan cheese salt and pepper, to taste 3 tb olive oil 1/2 tb butter dash of lemon pepper seasoning dash of red pepper flakes, optional (I really wanted to put these in there, but had run out - sad!) 4 zucchini, medium sized, spiraled into noodles handful of fresh artichokes, marinated and chopped roughly Directions: In a large saute pan, heat 1 tb olive oil and 1/2 tb butter over high heat. Reduce the heat to medium-high heat and sear the scallops on each side for approximately 2 minutes. Season each side with a dash of salt and pepper. Remove the scallops once browned and keep warm on a separate dish. Add 1 tb olive oil to the same pan and add the shrimp. Season these as well, and cook on each side approximately 1 minute until pink. Remove and add to the plate with the scallops - covered in a tent of foil to keep them somewhat warm. Add another tb of olive oil and saute the garlic over medium heat for approximately 2 minutes. Add the red pepper flakes if you have them. Add in the zucchini noodles, white wine, lemon juice, and stir. You can also add the zest at this point. Season with a little lemon pepper and a bit more salt if desired. Toss in the artichokes and mix well. Reduce the wine down about half and add the parmesan cheese to help thicken. Add in the shrimp and scallops to mix with the sauces a bit, but gently. Serve immediately!